Spinach Pie (Greek Spanakopita) Recipe

This is a great, nutritious meal, full of healthy, leafy greens.

Spinach Pie (Greek Spanakopita) Ingredients

  • 1 large bunch fresh spinach (in Australia you may find it sold under the name Silverbeet)
  • 1/2 brown onion, finely diced, OR, 3 green shallots, finely chopped
  • 5 eggs, lightly beaten
  • 100g Danish fetta, crumbled
  • 100g Cheddar cheese (it is best to use a sharp cheddar for this recipe), finely grated
  • Salt and pepper
  • Filo pastry (approximately 12-16 sheets)
  • 3 tbsp butter, melted

Spinach Pie (Greek Spanakopita) Method

Remove the filo pastry from the fridge/freezer approximately 2 hours prior to starting the recipe.

Rinse and dry the spinach to remove the dirt, then cut the leaves off the thick white stem (discard the stem). Finely shred the spinach and place in a large mixing bowl. Add the chopped onion or shallots, fetta and cheddar cheeses, add salt and pepper to taste and mix thoroughly.

Preheat the oven to 180°C.

Brush a 20cm x 15 cm x 6 cm baking dish (I use a pyrex dish for this recipe) with a little of the melted butter. Remove the filo pastry from the packet, and place one sheet on the bench. Brush with the butter and place another sheet on top. Repeat this process for the next 4-6 sheets or so, until you can no longer see through the pastry. Place the pastry in the dish and trim the excess (the pastry should line the base and sides of the dish). Pour the spinach mixture into the pastry case, smooth the top of the mixture, then fold the excess pastry over the filling (it won’t entirely encase the filling). Brush the top of the pastry with melted butter.

Place another sheet of filo on the bench. Brush with the butter and place another sheet on top. Repeat this process for the next 4-6 sheets or so, until you can no longer see through the pastry. Cut the pastry to the same size as the baking dish, and place on top to form a lid. Brush top with melted butter.

Cut the pie into serving sizes (you need to do this before baking, or you will crack all of the filo pastry), and then place in the preheated oven for 20-30 minutes until filo has browned and the filling has set. Remove from the oven and allow to cool for 5-10 minutes before serving.

Tip: When working with filo pastry, keep a damp cloth on hand to cover the remaining pastry while you work so that it doesn’t dry out.